ROASTED GARLIC MASHED BUTTERNUT SQUASH
Try this Roasted Garlic Mashed Butternut Squash recipe. Infused with cheese, garlic & butter, mashed butternut squash might turn into your new go-to side.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Pierce squash with sharp knife at 1-inch intervals; place in 13x9-inch baking dish. Add 1/2 cup water; cover with foil.
- Cut thin slice off top of garlic head, exposing tops of all cloves; place on 8-inch-square sheet of foil. Drizzle with oil; wrap in foil.
- Bake squash and garlic 40 min. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly.
- Squeeze garlic cloves into small bowl; mash until smooth. Cut squash lengthwise in half; remove and discard seeds. Use spoon to scrape squash pulp into medium bowl. Add garlic and butter; beat with mixer until blended. Spoon into 1-1/2-qt. microwaveable dish.
- Microwave on HIGH 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 4 g, Protein 4 g
BUTTERNUT SQUASH MASH
Steps:
- Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
ROASTED, MASHED BUTTERNUT SQUASH
Steps:
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise through the stem. (Don't bother scooping out the seeds.) Rub the squash halves all over with olive oil and place each piece on a baking sheet, cut-side down. Roast for 25 minutes, then flip the squash and continue cooking until tender all over, another 10 to 30 minutes-you should be able to pierce the neck of the squash with a paring knife and meet very little resistance. Allow to cool, then scoop out the seeds and discard them. Use a spoon to scoop all of the flesh into a bowl and discard the skins. Coarsely mash the squash with a spoon or fork and season with salt. Packed in an airtight container, it will keep in the refrigerator for 3 to 4 days.
ROASTED SQUASH MASH
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve and seed 2 honeynut squash (or 1 small butternut squash). Rub all over with olive oil; season with salt and pepper. Roast cut-side down on a foil-lined baking sheet at 450 degrees F until tender, about 25 minutes. Scoop the flesh into a bowl and mash with 2 tablespoons butter and a pinch each of nutmeg, cayenne and salt. Sprinkle with chopped parsley and chives.
BUTTERNUT SQUASH & POTATO MASH
Some people like squash, some people like potatoes. Mash the two together and you've got true love. This is a great way to get kids to eat their veggies.-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat., Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 450mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
MASHED BUTTERNUT SQUASH
A recipe I conjured up for a fall/Thanksgiving celebration!
Provided by witchboudicca
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
- Bake in the preheated oven until squash is tender, about 1 hour.
- Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.
Nutrition Facts : Calories 276 calories, Carbohydrate 33.1 g, Cholesterol 40.8 mg, Fat 16.7 g, Fiber 5.4 g, Protein 3.6 g, SaturatedFat 10.4 g, Sodium 109.6 mg, Sugar 7.4 g
MASHED BUTTERNUT SQUASH
Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It's perfect with roasted meats like duck, chicken or pork loin. Don't mash too much though - leave it on the chunky side.
Provided by David Tanis
Categories dinner, lunch, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch. Dot surface with butter and cover dish tightly with foil.
- Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 562 milligrams, Sugar 5 grams, TransFat 0 grams
More about "roasted garlic butternut squash mash recipes"
MASHED BUTTERNUT SQUASH {EASY & HEALTHY} – …
From wellplated.com
5/5 (5)Total Time 1 hr 30 minsCategory Side DishCalories 109 per serving
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil.
- Wash and dry the squash. Trim off the top and bottom ends, then carefully slice it in half lengthwise. (No need to peel it.) Scoop out the seeds. Place it cut-side up on the prepared baking sheet.
- Brush the cut sides of the squash with 1 tablespoon of the olive oil and the maple syrup. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 1 hour 15 minutes, or longer depending upon the size of your squash, until very tender and the squash pierces easily with a fork. Let rest until cool enough to handle.
- Carefully scoop out the flesh and place it in the bowl of a stand mixer or a large mixing bowl. Add the nutmeg, cayenne, milk, Parmesan, parsley, and remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash the butternut squash, either by hand with a potato mixer, or with an electric hand mixer on low speed, or the paddle attachment of a stand mixer on low speed, until it is as smooth as you like (we leave ours a bit chunky). Taste and adjust the seasoning as you like. Enjoy hot.
ROASTED BUTTERNUT SQUASH MASH (HEALTHIER AND DELICOUS)
From primaverakitchen.com
3.6/5 (115)Calories 281 per servingCategory Side Dish
ROASTED BUTTERNUT SQUASH RECIPE WITH GARLIC BUTTER – …
From eatwell101.com
ROASTED BUTTERNUT SQUASH | EASY AND DELICIOUS SIDE - WELL …
From wellplated.com
ROASTED BUTTERNUT SQUASH {WITH GARLIC AND HERBS}
From cookingclassy.com
MASHED BUTTERNUT SQUASH - SPEND WITH PENNIES
From spendwithpennies.com
MASHED BUTTERNUT SQUASH (SWEET OR SAVORY) | LIVE EAT …
From liveeatlearn.com
ROASTED BUTTERNUT SQUASH GRATIN - RECIPE GIRL
From recipegirl.com
MASHED ROASTED BUTTERNUT SQUASH - THE FOOD BLOG
From thefoodblog.net
5/5 (20)Total Time 1 hr 25 minsCategory Side DishCalories 117 per serving
MASHED BUTTERNUT SQUASH RECIPE - HOW TO MAKE MASHED …
From delish.com
OVEN-ROASTED SQUASH WITH GARLIC & PARSLEY RECIPE | EATINGWELL
From eatingwell.com
MASHED BUTTERNUT SQUASH | FOODTALK
From foodtalkdaily.com
8 & $20 RECIPE: BUTTERNUT SQUASH LASAGNA WITH A SARDINIAN RED …
From winespectator.com
ROASTED BUTTERNUT SQUASH SANDWICH WITH CARAMELIZED ONIONS AND …
From delightfulplate.com
SHEET PAN SALMON AND BROCCOLI WITH GARLIC AND PARMESAN
From juliasalbum.com
ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM RECIPE
From food.com
MASHED BUTTERNUT SQUASH – A COUPLE COOKS
From acouplecooks.com
ROASTED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MASHED BUTTERNUT SQUASH RECIPE | EATINGWELL
From eatingwell.com
FROZEN BUTTERNUT SQUASH RECIPE: TWO DELICIOUS WAYS TO ENJOY IT
From thecakeboutiquect.com
HONEY GARLIC CHICKEN WITH BAKED VEGETABLES AND BUTTERNUT …
From kosher.com
BUTTERNUT SQUASH MASH RECIPE | MYRECIPES
From myrecipes.com
CANADIAN STAYCATION: GOING COASTAL IN NORTHERN ONTARIO, PLUS A …
From everythingzoomer.com
GARLIC MASHED BUTTERNUT SQUASH – WHATS FOR DINNER
From whatsfordinner.rep-am.com
RECIPE: CHICKEN SOUP WITH ROASTED BUTTERNUT SQUASH AND APPLES
From m.startribune.com
TOP 49 BUTTERNUT SQUASH AND CARROTS RECIPE RECIPES
From newdavos.jodymaroni.com
ROASTED GARLIC & BUTTERNUT SQUASH SOUP - RECIPE DETAILS
From fatsecret.com
You'll also love